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Home » English Food » Page 3

English Food

Elizabeth David

Elizabeth David

Elizabeth was the first cookbook writer not to be a home economist or a cook. Her writing style was evocative, descriptive and lavish, talking about food ingredients and drawing on literature and history.

Elizabeth Raffald

Elizabeth Raffald

Elizabeth Raffald was the author of the popular 18th century book, ‘The Experienced English Housekeeper’, with over 800 recipes. She was a very modern woman for her times, running several businesses as well.

English Madelines

English Madelines are different from the French cookies called Madelines. The English ones are actually small, tall individual portion cakes made of Victoria sponge baked in tapering dariole moulds or castle tins. The small cakes are allowed to cool after baking. Then, the wide tops are trimmed to make sure they are flat, and then…

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English Morello Cherries

English Morello Cherries are medium-sized sour cherries. They have dark red skin, red flesh, and give off red juice. If someone says just “Morello” cherry, this is often the kind that is meant.

English Mustard

English Mustard © Denzil Green English Mustard is quite hot. It comes either as a powder in a tin, or as a prepared mustard in a jar. If a recipe just says “English Mustard” or “mustard powder”, it’s the powder that is meant. The powder is mostly used in the kitchen, the prepared is used…

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Eton Mess

Eton Mess is an English dessert. It consists of whipped cream, sweetened with a little sugar, that has crushed meringue cookies and mashed strawberries folded in. Usually, a small amount of kirsch or port is mixed in with the strawberries before they are folded into the mixture. It is served at Eton College in Berkshire,…

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Exmoor Blue Cheese

Exmoor Blue Cheese

Exmoor was a creamy yellow farmhouse blue cheese made in different size rounds. It was produced from 1986 to approximately 2010.

Fadge: A British and Irish flatbread

A fadge is a small, round flat loaf of bread that is up to about 5 cm (2 ½ inches) thick when baked. Some people made it from regular bread dough, causing some confusion with stotties. Others made fadges from a dough without any leavener that was meant to provide some form of bread quickly…

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Faggots

Faggots are meat patties made in Lincolnshire and Yorkshire from ground meat that is bound together with breadcrumbs, seasoned with onion and sage, and wrapped in caul fat before cooking. The meat used comes mostly from parts of the pig considered offal — lungs, heart, and liver. The caul fat not only helps further to…

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Fanny Cradock

Fanny Cradock, 1976

Fanny was one of the first, and most original, celebrity TV food personalities ever. Descriptions of her range from bizarre to high camp to battleaxe.

Gary Rhodes

Gary Rhodes, Taste of London, 2009.

Gary Rhodes (1960 – 2019) was an English cookbook author, chef, and celebrity TV chef with a passion for re-interpreting classic British food in modern ways. He insisted on seasonal food.

Gino d’Acampo

Gino D'Acampo in March 2012.

Gino d’Acampo is a celebrity Italian cook in England, known for his restaurant chain and television appearances. He also writes books and sells branded products in his name.

Gloucester Cheese

Double Gloucester Cheese in package.

Gloucester Cheese is made in two versions: Double Gloucester, made from whole milk, is available in most supermarkets, while Single Gloucester, made from skim milk, is quite rare and expensive.

Gordon Ramsay

Gordon Ramsay

Gordon Ramsay is a celebrity chef and cookbook author in England. He is as well-known for his temper as he is for his cooking and his spats with other food personalities.

Hack Pudding

Hack pudding is a version of Haggis made in the Lake District of England, in Cumbria (formerly Cumberland.) It is a meat pudding, sweetened, stuffed in an animal skin and simmered to cook it. The stuffing consists of minced meat (and suet), fruit such as apples, dried fruits such as currants, oats soaked overnight in…

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Harbourne Blue Cheese

Harbourne Blue Cheese is made in Totnes, Devon, England, from pasteurized goat’s milk. It is almost white with greyish-green veins, and is firm and crumbly. The rind is moist. It generally has a mild taste with a bit of a tang in it, but “it is quite variable in taste and texture depending on the…

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Haslet

Haslet is a very dark-coloured British sausage made from pig’s pluck (heart, liver and lungs.) It can be made as a sausage or a meatloaf. The meat is finely minced to make a forcemeat, which is then flavoured with herbs such as sage. The meat is then bound together with wheat flour or breadcrumbs, and…

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Hollow Biscuits

Hollow Biscuits are small, dried breads made in England. A pale gold colour, they are similar to a rusk in texture, but in shape they look like irregular doorknobs. They have a crunchy crust with a hollow centre. They are traditionally buttered, and served with jam or cheese. Some recommend them with potted meats as…

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Hot Cross Buns

Hot Cross Buns are round, slightly-sweet individual serving-sized buns made from a yeast-risen wheat dough with dried fruit in it. They are very deeply browned, and have the form of a cross on top. Hot Cross Buns are still used in many Easter ceremonies in England (they are not a Scottish, Welsh or Irish tradition.)…

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Hugh Fearnley-Whittingstall

Life and Times Hugh Fearnley-Whittingstall is an English food personality and writer who seems to embody many of the food trends that were popular at the turn of the 21st century. In fact, for him, food at times seems more “political” than it does seem to be about food itself. He is very anti-McDonald’s —…

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Huntingdon Fidget Pie

Huntingdon Fidget Pie is a traditional English savoury meat pie. It is made throughout the Midlands, though some feel that its true home is the former county of Huntingdonshire, now folded into Cambridgeshire. The pie filling is made from fatty bacon (streaky aka American style), onion and apples. Cider is added for flavour and moistness….

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India Pale Ale

India Pale Ale is a type of ale. It is pale in colour, as the name indicates, and has an alcohol content of 5% or higher. It is very hoppy, and therefore more bitter than other beers, particularly when new, however, it mellows as it ages. IPA on bottles stands for “India Pale Ale.” History…

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Isabella Mary Beeton

Life and Times Anyone who has heard of Mrs Beeton probably thinks of her as a stately, stout, tough matron, the kind that went out into the world to beat back the bush in the name of God and Queen. In fact, she died young, just shy of 29 years old [1]28 years, 10 months…

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Jane Grigson

Life and Times Jane Grigson lived from 13 March 1928 – 12 March 1990, dying just one day shy of her 62nd birthday. She was a middle-class, well-travelled food writer writing for such an audience. She would spend three months every year in France. She brought a lot of historical context into her writing. She…

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Fast Facts

Name: Jane Grigson
Born: 1928-03-13
Died: 1990-03-12
City: Broad Town
State / Region: Wiltshire
Country: England
Nationality: English
Occupation: Food Writer
Spouse: Geoffrey Grigson
Children: Sophie Grigson
Awards: Glenfiddich Writer of the Year, André Simon Memorial Fund

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